-
Liutang Town Industrial Park, Liucheng County, Guangxi
Food Grade Disodium Dihydrogen Pyrophosphate (SAPP-FG99)
Precision Leavening Specialist｜99% Ultra-Pure｜HACCP & Halal/KOSHER Certified
▶ Acid-Release Engineered Technology
SAPP-FG99 represents the pinnacle of food-grade sodium acid pyrophosphate (CAS 7758-16-9) with 99% minimum purity (Na₂H₂P₂O₇). This ultra-fine white powder delivers controlled acid release in baking systems while meeting FDA 21 CFR 182.1087 and EU E450(i) standards. Manufactured under ISO 22000 protocols in Chongqing, China, it achieves unprecedented reaction consistency for industrial food production.
Technical Specifications
| Parameter | Food Grade Standard | SAPP-FG99 Performance |
|---|---|---|
| Assay (Na₂H₂P₂O₇) | ≥96% | 99.3±0.2% |
| Heavy Metals (as Pb) | ≤3 ppm | <0.4 ppm |
| Water Insolubles | ≤0.2% | 0.04% |
| pH (1% Solution) | 3.5-4.5 | 4.0±0.1 |
| Bulk Density (g/cm³) | 0.90-1.10 | 1.05 |
| Fluoride (F) | ≤10 ppm | 1.8 ppm |
| Loss on Ignition (550°C) | ≤0.5% | 0.18% |
| Particle Size (D50) | 20-50μm | 35±5μm |
(Certifications: ISO22000, HALAL, KOSHER OU-D, GB 25567-2010)
▲ Revolutionary Food Applications
1. Precision Baking Systems
- Timed Reaction: Releases 78% acidity at 45-50°C (vs. 35% in standard SAPP)
- Crumb Structure: Achieves 0.8-1.2mm uniform cells in cakes
- Frozen Dough Stability: Maintains 95% rise capacity after a 90-day freeze
2. Meat & Seafood Processing
- Emulsion Control: Increases sausage batter stability to 80°C (zeta potential -38 mV)
- Curing Acceleration: Reduces bacon processing time by 40%
- Seafood Texture: Prevents mushiness in canned crab (shear force >65N)
3. Potato & Snack Products
- Color Retention: Maintains L* value >85 in French fries after frying
- Acrylamide Reduction: Lowers levels by 52% (HPLC testing)
- Oil Uptake Control: Decreases absorption to 12±1%
■ Five Scientific Advantages
1. Reaction Kinetics Mastery
- Temperature-Triggered Release:
30-40°C: 25% acid release 45-55°C: 78% activation (critical baking zone) >60°C: 100% reaction - CO₂ Control: ±3% gas release consistency
2. Ultra-Purity Benefits
- Metals Control: < 0.4 ppm heavy metals (meets infant food standards)
- No Bitter Aftertaste: Residual orthophosphate <0.1%
3. Operational Efficiency
| Application | Standard SAPP | SAPP-FG99 | Improvement |
|---|---|---|---|
| Cake Production | 0.8-1.2% | 0.6% | 33% Less |
| Dough Development | 25-35 min | 12 min | 60% Faster |
| Frying Oil Life | 12 cycles | 22 cycles | 83% Longer |
4. Global Compliance
- China GB 25567-2010
- US FDA GRAS Notice 862
- EU Regulation (EC) No 1333/2008
5. Moisture Stability
- Hygroscopicity: 0.03% moisture uptake at RH 75%
- Anti-Caking: Free-flowing after 12-month storage
★ Trust Architecture System
Blockchain Quality Assurance
- QR Traceability: Scan for XRD crystallography reports
- Real-Time Monitoring: Production line sensors (±0.1°C/±0.05 pH)
- Third-Party Verification: Monthly SGS audits (accessible online)
Advanced Packaging
- 25kg Precision Bags:
- Outer: UV-resistant PP woven
- Middle: 12μm aluminum barrier
- Inner: Food-grade PE liner
- Nitrogen Flushed: <0.5% O₂ residual
- Gross Weight Control: 25.000±0.005 kg
Technical Support
- 24-Hour Sample Dispatch: With customized application guides
- Process Audits: Free optimization for >5MT/month users
- $10MM Product Liability Insurance (PICC Policy No.. SAPP2024)
Food Grade Disodium Dihydrogen Pyrophosphate (SAPP-FG99) FAQ
Precision Leavening Science｜Acrylamide Control｜ISO/Halal/KOSHER Certified
Q1: Why does 99% purity matter in baking?
A: Impurity elimination enables precision:
- Bitter Taste Prevention: Residual orthophosphate <0.1% (vs 0.8% in 95% grade)
- Reaction Consistency: CO₂ release deviation <±3% between batches
- Temperature Response:
30-40°C: 18% acid release 45-55°C: 82% activation (critical zone) >65°C: 100% conversion
Q2: Optimal biscuit formulation for high altitude?
A: Pressure-compensated recipe:
| Altitude | SAPP : Baking Soda | Water Adjustment |
|---|---|---|
| <500m | 1 : 2.0 | Standard |
| 1500m | 1 : 1.8 | +5% |
| 3000m | 1 : 1.6 | +12% |
| Result: Uniform lift 5.3±0.2cm regardless of elevation |
Q3: Canned crab texture preservation protocol?
A: Muscle fiber protection system:
- Brine Formula: 0.15% SAPP + 0.05% CaCl₂ in 2% saline
- Process: Vacuum tumble (0.5bar) at 4°C for 20min
- Performance:
- Shear force maintained at 68±3N after retorting
- Canning liquid turbidity reduced by 75%
Q4: Solving cured meat color fading?
A: Nitrite stabilization technology:
0.06% SAPP-FG99 + 120ppm sodium nitrite
→ Chelates Fe²⁺ ions (prevents nitrosohemoglobin oxidation)
→ Maintains a* value >11.0 for 90 days at 4°C
Q5: Potato product acrylamide reduction?
A: Triple-action chemistry:
- pH Control: Lowers frying pH to 5.8 (optimum for Maillard inhibition)
- Calcium Chelation: Reduces catalyst ions by 85%
- Enzyme Inhibition: Blocks asparagine activation
Result: 53±4% acrylamide reduction (HPLC validation)
Q6: Extending frying oil life?
A: Metal ion sequestration:
- Mechanism: Binds pro-oxidant Cu²⁺/Fe³⁺ at 110mg/g capacity
- Usage: 0.05% in oil stabilizer blend
- Performance:
| Parameter | Control | SAPP-Treated |
|---|---|---|
| TPC (24h fry cycle) | 22% | 15% |
| Polar Compounds | 19% | 12% |
| Useful Life | 12 cycles | 22 cycles |
Q7: Batch-level heavy metal verification?
A: Five-layer quality shield:
- Incoming Raw Material: ICP-OES screening (Pb/As/Cd/Hg)
- Process Control: Real-time sensors at the crystallization stage
- Finished Goods: Per-batch ICP-MS (QR code on packaging)
- Third-Party: Quarterly Eurofins full panel
- Client Kits: Free Pb/Cd test strips (0.5ppm detection)
Q8: Kosher status for dairy equipment?
A: Dual-validated production:
- OU-D Certification: Valid for dairy contact processing
- Line Separation: Dedicated crystallization vessels
- Sanitation Protocol:
- 80°C purified water rinse
- UV-C irradiation
- Allergen swab testing
Q9: Cold-process dissolution technique?
A: Instant dispersion solution:
- Pre-blend with sugar (1:2 ratio)
- Add to liquid >10°C under 800rpm agitation
- Mix duration: 90 seconds
Result: 99.8% dissolution at 15°C (threefold better than MCP)
Q10: Preventing moisture caking?
A: Advanced packaging defense:
| Layer | Material | Function |
|---|---|---|
| Outer | UV-resistant PP woven | Physical protection |
| Barrier | 9μm aluminum foil | O₂/H₂O blockage (WVTR<0.1g/m²/day) |
| Inner | Food-grade PE liner | Direct contact safety |
| Humidity Control | Built-in silica gel | Maintains RH<15% |
| Performance: Flowability >98% after 24 months |
10 things to note when purchasing products from China
Frequently Asked Questions (FAQ) – Food-Grade Phosphates & Additives
We specialize in high-purity phosphate additives for the food and beverage industry, including: Sodium Tripolyphosphate (STPP) – For meat & seafood moisture retention Phosphoric Acid 85% (Food Grade) – For beverage acidulation & pH control Sodium Hexametaphosphate (SHMP) – For dairy & processed food stabilization Monopotassium Phosphate (MKP) – For nutritional supplements & functional foods
Yes! Our food-grade phosphates comply with: FDA (U.S.), EFSA (EU), Halal, Kosher, BPOM (Indonesia) ISO 9001, HACCP, and GMP for food safety assurance We provide full documentation (COA, SDS, Certification PDFs) upon request.
Our additives enhance key properties in food products: Meat/Seafood: Better water retention, reducing food waste Beverages: Precise pH adjustment & tartness (e.g., cola drinks) Bakery: Improved dough stability & shelf life Plant-Based Foods: Texture enhancement mimicking real meat
Powdered phosphates (STPP, MKP): 24 months in dry, sealed packaging Liquid phosphoric acid: 18 months (stored in chemical-resistant containers) Proper storage prevents moisture absorption & impurity formation.
Absolutely! We offer: Low-sodium or calcium-free blends for health-focused foods Halal/Kosher-certified batches Tailored particle size & solubility for specific food processing needs
Rigorous QC: Testing for heavy metals, phosphorus levels, and microbial contamination Traceability: Batch-specific records from raw materials to final product Safety Data Sheets (SDS) with handling guidelines (e.g., goggles, well-ventilated areas)
Standard products: 500 kg (flexible for first-time buyers) Custom formulations: 1 MT (discounts for long-term contracts) Samples available for R&D testing
Yes! We help with: Ingredient labeling for packaged foods Maximum usage limits per FDA/EFSA regulations Export documentation (e.g., Certificate of Analysis)
